# data[].attributes.headline
NURIN KHAIRINA BINTI KAMARUZAMAN (BN19110049)

# data[].attributes.subject
NURIN KHAIRINA BINTI KAMARUZAMAN (BN19110049)

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Preservatives - extending shelf-life, to prevent spoilage, to maintain freshness and appearance (sodium benzoate)
Stabilizer - prevent separation of food components to control consistency of liquid/semi-liquid of food during processing and storage (sodium alginate)
Thickeners - increase the viscosity of liquid foods without altering the taste (corn starch)
Antioxidant -  prevent oxidation process of foods that lead to spoilage (ascorbic acid)
Colourings - To enhance/add appealing effects to the physical of the foods after loss of natural colour due to storage/processing (Tartrazine)
Emulsifiers - to improve the volume and uniformity of ingredients of the foods (mono-diglycerides)

# data[].attributes.body
1. Antioxidants
- Delaying rancidity of food due to oxidation, Expand Shelf-life of products

2. Stabilizers
- Help in maintaining their original texture, physical and chemicals characteristics

3. Preservatives
- Help control contamination like mould or bacteria

4. Colourings
- To make products more attractive and appetizing

5. Flavourings
- To improve aroma or taste to products

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NURRAIHANAH KAMILIA BINTI LARAMLI BN20110070

# data[].attributes.subject
NURRAIHANAH KAMILIA BINTI LARAMLI BN20110070

# data[].attributes.body
1. Preservatives
- to help slow or prevent bacterial growth
2. Colouring
- to make food more enjoyable and attractive.
3. Anticaking agent
- to prevent the particles from caking together and free-flowing
4. Acidulants
- to maintain acidic pH and function of leaving agent
5. Antioxidant
- to help extend  the shelf life of foods

# data[].attributes.body
1. Colors: to balance and enhance colors
2. Emulsifiers: to form and maintain emulsions
3. Preservatives: to keep foods safe and increase shelf life
4. Sweeteners: to add sweetness to foods
5. Firming agent: to helps foods maintain their crisp quality and strength.

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Sodium Benzoate

Classification: Preservative

Uses:

To prevent spoilage from harmful bacteria, yeasts, and molds

To maintain freshness in food by helping to slow or prevent changes in color, flavor, PH, and texture

vegetable gums

Classification: thickener

Uses: viscosity enhancers and gelling agents and to impart desirable textural and sensory properties.

Vanilla

Classification: Flavouring

Uses: as artificial flavourings to replicate a pure vanilla flavour
corn syrup

Classification: sweetener

Uses:  to enhance the flavour of the food, soften the texture and prevent crystallization of sugar in food

Ascorbic Acid

Classification: antioxidant

Uses: to establish other elements and essential nutritional factors, and protect the sensory and nutritional properties of foods

# data[].attributes.body
1. Preservtives - Prevent food spoilage from bacteria, molds, fungi, or yeast (antimicrobials); slow or prevent changes in color, flavor, or texture and delay rancidity (antioxidants); maintain freshness.

2. Sweeteners - Add sweetness with or without the extra calories.

3. Color additives - Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; correct natural variations in color; enhance colors that occur naturally; provide color to colorless and "fun" foods.

4. Flavor Enhancers - Enhance flavors already present in foods (without providing their own separate flavor).

5. Emulsifiers - Allow smooth mixing of ingredients, prevent separation. Keep emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and to help products dissolve more easily.

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1) Coloring - to replace colour lost during processing, to enhance colour already present and minimize batch-to-batch variations.

2) Flavouring agents - flavour substances, flavour extracts or flavour preparations, which are capable of imparting flavouring properties, namely taste or odour or both to food.

3) Stabilisers - to retain the physical characteristics of the food whereas as preservatives which prevent the spoilage of the increase the stability and thickness of the food by binding its large molecules.

4) Sweeteners - food additive that provides a sweet taste like that of sugar while containing significantly less food energy.

5) Antioxidants - preserve food for a longer period of time and act as oxygen scavengers as the presence of oxygen in the food helps the bacteria to grow that ultimately harm the food.

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Colour - to enhance natural colours

Thickener - to increase viscosity of a liquid without changing its properties

Stabilizer - to preserve originial texture, physical or chemical characteristics

Sweetener - to provide sweet taste in foods and beverages

Emulsifier- to act as a bond that holds the particles of food ingredients together

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1. Flavor enhancer (Eg: monosodium glutamate)
Added to food compounds to enhance its own natural flavor.

2. Antioxidant (Eg: Citric acid)
Free radicals and molecules produced when body breaks down food when exposed to radiation.

3. Coloring (Eg: Caramel color)
To make food appears more attractive, appetizing and informative.

4. Preservatives (Eg: Sodium nitrates)
To protect the spoilage caused by bacteria, molds and yeasts.

5. Stabilizer (Eg: Gelatin)
To maintain the original texture, physical and chemical properties.

# data[].attributes.body
1.Colors- used to balance and enhance colors that occur naturally in foods.
2.Emulsifiers- to help form or maintain an emulsion in a food product by creating suspension.
3.Thickeners-increase viscosity.
4.Preservatives- added to foods to keep them safe for consumption by helping to prevent spoilage.
5.Flavor enhancers-to improve taste by boosting a flavor already present in food.

# data[].attributes.body
1. Food colouring: add colours to food to make it more appealing and attractive
E.g: tartrazine, sunset yellow

2. Preservatives: to preserve foods in ensuring the quality and improve shelf life
E.g: benzoic acid, sorbic acid

3. Antioxidants: preserve food and militate against oxidative deterioration on storage and processing
E.g: ascorbic acid, tocopherols

4. Sweeteners: food additives that acts as sugar substitution, mainly sucrose and fructose
E.g: sorbitol, aspartame

5. Emulsifiers: added in food to prevent the separation of oil and water
E.g: lecithin, guar gam

# data[].attributes.headline
YVETTE CINDERELLA ANAK JOSHUA (BN19110086)

# data[].attributes.subject
YVETTE CINDERELLA ANAK JOSHUA (BN19110086)

# data[].attributes.body
1. Colour - To add and enhance colours to food
2. Stabilizer - Increase structure of product for longer shelf life
3. Flavouring - To add taste to food
4. Thickeners - To increase the viscosity of food
5. Emulsifiers - To aid the mixtures of water and oils

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1. Emulsifiers – create suspension to keep an emulsion in a food product.

2. Antioxidants – prevent food from undergo oxidation that can causes deterioration. Prolong the shelf life of food.

3. Raising agents – increase the size of and air inside of a dough or batter, gives the desired light, airy texture of breads and baked goods.

4. Glazing agents – Extending shelf life of food by giving protective coating on the food surface. Protect food from bacteria and reduce water loss.

5. Anticaking agents – Prevent the clumping of powered food by reduce the moisture absorption from the environment. Anticaking agents help keep solid food free-flowing.

# data[].attributes.body
1. Colors - to balance and enhance colors in food
2. Sweeteners - to intensify or obtain the same level of sweetness as regular sugars
3. Antioxidant - to prolong shelf life of foods by preventing deterioration caused by oxidation
4. Emulsifier - to form and maintain an emulsion in food
5. Stabilizer - help food to maintain their structure for longer period of time

# data[].attributes.body
1) Emulsifiers: used to maintain an emulsion in a food product by creating suspension.
2) Stabilizer: help food products to maintain its structure for a longer period of time.
3) Thickener: to increase viscosity of food
4) Colors: used to balance and enhance colors that occur naturally in foods.
5) Sweetener: used to add sweetness to foods.

# data[].attributes.body
1. Citric Acid- Preservative (reduce microbial growth)
2. Corn Syrup- sweeteners (add sweetness to food product)
3. Starches - thickeners (increase viscosity of liquid without changing in other properties)
4. Salt - Flavouring (enhance taste or smell in food product)
5. Caramel colouring agent (enhance looks of food product)

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1. Colourings - To give or enhance colour on the food, to improve the physical appearance
2. Flavourings - To enhance taste and/or smell to the food
3. Emulsifiers - To form and stabilize oil-in-water emulsions, prevent large ice-crystal formation in frozen products such as ice cream
4. Preservatives - To extend shelf-life of food products, preventing changes in colour, texture, and flavour
5. Sweeteners - To replace sweetness normally provided by sugars without contributing significantly to available energy

# data[].attributes.body
1. Antioxidant - improve product shelf life
2. Colouring - used to attract consumers and make the cuisine enticing and tasty.
3. Sweeteners - added to provide a sweet flavour in place of the sugar for product.
4. Thickeners - enhances the liquid's viscosity in culinary goods
5. Emulsifier - to maintain an emulsion of oil and water

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Jebian Baranis BN19110138

Acid regulator
-pH adjusting agents, control the food to prevent from becoming too acidic and alkaline

Color
-enhance color

Gelling agent
-enhance texture of foods

Preservatives
-helping to prevent spoilage.
-helps food maintain their appearance, taste and texture.

Anticaking agents
-help keep solid food free-flowing

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1. Colourant
- Enhance the colour or add colour to the food

2. Preservative
- Help in keeping the food fresher and fight the spoilage

3. Sweetener
- To sweeten the food and drinks

4. Emulsifier
- Form and stabilize the oil-water emulsions
- Prevent large ice-crystal formation in frozen products

5. Thickener
- Increase the viscosity of a liquid without substantially changing its other properties.

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NUR QADIRAH BINTI MOHD SAIPUL ANUWAI BN19110056

# data[].attributes.subject
NUR QADIRAH BINTI MOHD SAIPUL ANUWAI BN19110056

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Stabilizer-for improve texture in food product

Coloring- enhance color

Flavoring- enhance taste of food product

Sweetener- give sweet taste

Emilsifier- to stabilize oil-water emulsion

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Preservative - prevent spoiling and to increase the shelf life of food

Colorant - enhance the food appearance and attractive

Flavorings - enhance the taste of food

Thickener - increase viscosity of liquid

Sweetener - give sweetness to food without adding extra calories

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1. Colour: enhance the colour of food - balancing natural colour - more desirable.

2. Preservative: longer shelf life - prevent food spoilage.

3. Flavouring: enhance the flavour of food - more desirable.

4. Stabiliser: maintain their structure - longer shelf life.

5. Antioxidant: prevent oxidation in food (spoilage) - prolong shelf life.

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Siti Fairuz Wadiah Binti Ishak (BN20110052)

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Siti Fairuz Wadiah Binti Ishak (BN20110052)

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Emulsifiers - Allow smooth mixing of ingredients
Preservatives - Prevent food spoilage from bacteria,mold and fungi
Fat replacers - Provide expected texture and a  moth feel in reduced fat food
Sweeteners - Add sweetness with or without extra calories
Stabilizer - Produce uniform texture and improve mouth feel

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5 common food ingredient classification:
1.    Firming agents – To maintain the crispy quality and strength of foods.

2.    Emulsifiers – To maintain form an emulsion in a food product by creating suspension.

3.    Flavor enhancers – To improve taste by boosting a flavour that present in the food.

4.    Preservatives – To prevent spoilage and helps foods maintain their appearance, taste and texture.

5.    Anticaking agents – To keep solid food free-flowing.

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1. Thickeners-increase the viscosity of a liquid without substantially changing its other properties
2. Sweeteners-enhance the flavour by masking off-notes, and add body, bulk, texture and viscosity
3. Emulsifiers-promote emulsion stability, stabilise aerated systems, and control agglomeration of fat globules
4. Antioxidants-prevent flavour and colour changes, retard rancidity and deterioration from exposure to oxygen
5. Colourings- enhance the colour of food, masking natural variations in colour

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5 Common Food Ingredient Classifications & Their Uses

1) Emulsifiers

What they do?
- Help to maintain an emulsion in a food product by creating suspension.
- Help to maintain emulsion that can reduce food waste and also replacing fat to lower calories.

Examples: Lecithin, pectin, xanthan gum.

2) Flavor Enhancer

What they do?
- Improve the taste of food by boosting the existing flavor in food.

Examples: Sweeteners, some enzymes.

3) Preservatives

What they do?
- Keep the food safe for consumption by helping to prevent spoilage, maintain appearance of food, as well as taste and texture.

Examples: Acetic acid.

4) Stabilizers

What they do?
- Help food products to maintain their structure for a longer time, adding to shelf life.

Examples: cellulose gum, gum arabic.

5) Anticaking agents

What they do?
- Help to keep solid food free-flowing.

Examples: phosphate, calcium silicate.

# data[].attributes.body
Preservatives
To increase shelf life and maintain quality of food product

Sweeteners
To imply a sweet taste to food for better acceptability

Thickener
To increase the viscosity or to thicken the mixture of food product

Emulsifier
To bind molecules within food that are unable to form a mixture naturally

Stabilizer
To maintain shape and structure in foods

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five common food ingredients and their uses:
1. Flavoring - a food additive used to improve the taste or smell of food
2. Stabilizer - help maintain or enhance their original texture
3. Emulsifier - use to maintain an emulsion by creating suspension in food product
4. Thickener - increase viscosity in liquid food
5. Coloring - enhance the color of food

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1. Emulsifier - Substances that will allow liquids that are immiscible to mix are known as emulsifier
2. Stabilizer - Prevents the oil and water from separating into two layers
3. Thickener - Increase the viscosity of solution or liquid/solid mixture
4. Gelling agents - To provide the texture of gel in food
5. Colouring - Enhance the colour of food to make it more attractive

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1) sweetener - to sweeten foods and drinks
2)Coloring - to make food more attractive, appealing, appetizing, and informative
3) Flavouring - to give flavour to food.
4) Thickener - to thicken sauces, soups, and puddings without altering their taste
5) Emulsifiers - to used in creams and lotions to mix water with oils.

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BN19110197 LEW YOKE HUAN

1. Anti-caking agents: Help keeping solid food free-flowing.

2. Coloring agents:  Balance and enhance colors that occur naturally in foods.

3. Sweeteners: Add sweetness to foods.

4. Humectants: Help retaining or preventing the loss of moisture in foods by joining and controlling water activity.

5. Emulsifiers: Help forming emulsion in a food product.

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1.      Color – use to enhance natura colors, add color to colorless food, as decorative.

2.      Emulsifier – to combine/stabilize oil in water emulsions.

3.      Flavor – to improve the taste of food and beverages.

4.      Stabilizer – to help maintain / enhance texture, physical and chemical characteristics.

5.      Sweetener – as sugar substitute / sugar alternative.

(ANIS NOREISHA BINTI NORAZALAN BN19110025)

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Nur Fazrin Nazira binti Mohd Firdaus Foo BN20110166

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Nur Fazrin Nazira binti Mohd Firdaus Foo BN20110166

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1. Thickener

To increase the viscosity of a liquid without changing their properties.

2. Antioxidant

To neutralize free radicals in our bodies.

3. Stabilizer

To maintain or enhance characteristics of foods.

4. Emulsifiers

To stabilize oil-water emulsions.

5. Coloring

To make food more attractive and appealing.

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Preservative
- prevent food spoilage from bacteria

Colouring
-enhance appearance of food

Stabilizer
-prevent separation of oil and water

Thickeners
-increase viscocity

Stabilizer
-prevent large ice crystal formation

# data[].attributes.body
1. Thickener- To increase the viscosity of a liquid without substantially changing other properties.
2. Colouring- To provide or enhance the colour of the food and beverage.
3. Stabilizer- Helping in enhance and maintain the orignal texture and properties of the food product.
4. Sweetener- Provide sweet with low calorie-value instead of adding sugar in the food.
5. Flavouring- Provide or enhance the tase and aroma of the food.

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Common food ingredients classifications includes :

Preservatives: are added to foods to keep them safe for consumption by helping to prevent spoilage.
e.g : acetic acid

Sweeteners: add sweetness to foods, and are often a low to no calorie sugar substitute for sugars. They are used in small amounts to intensify or to obtain the same level of sweetness as regular sugars, without raising blood sugar levels.
e.g : Allulose

Thickener : improve the density of liquid food products like soups and sauces, contributing to consistency and texture.
e.g : pectin

Color additives: enhance color and make it more appealing.
e.g : Sunset Yellow

Emulsifiers : help form or maintain an emulsion in a food product by creating suspension.
e.g : mustard in a vinaigrette

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1. Emulsifier - form and stabilize oil-in-water emulsion
2. Thickener - increase viscosity of liquid without changing its properties
3. Coloring - enhance physical appearance of food
4. Sweetener - provide sweetness to foods but no calories
5. Acidulant - give acidic flavor to food / enhance the perceived sweetness of food

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NUR MAISARAH BINTI MUHAMAD NOOR (BN19110078)

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NUR MAISARAH BINTI MUHAMAD NOOR (BN19110078)

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1. Color - to add some color to the food
2. Sweetener- to add sweet to the food
3. Stabilizer- to make the food structure stable
4. Emulsifiers-to help the mixture or combination of water and oils.
5. Antioxidant-increase the shelf life of food

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Insoluble oils - anti foaming agents (Use to reduce the surface tension of a solution or emulsion, and then prevent formation of foam.)
Starch - Food thickeners (Use to increase the viscosity of a solution or liquid.)
Pectin - stabiliser (To help maintain the original texture, physical and chemical characteristics.)
Magnesium carbonate - anti caking agent (To prevent the formation of lumps.)
Agar - gelling agent (To provide the texture of a gel.)

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Colour
- To add and retain colour.

Antimicrobial agents
- To inhibit the growth of spoilage and pathogenic microorganisms in food.

Sweeteners
- to increase the sweetness of the food

Thickeners
- to increase the viscosity of food.

Gelling agent
- To give a food texture through formation of a gel

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1. Anticaking agent: added to powdered or granulated materials to prevent the formation of lumps (caking) by absorbing excess moisture or by using coating particles and making them water-repellent.
2. Antioxidants: to lengthen the shelf life of foods by protecting it against oxidation.
3. Colour: to retains or intensifies the colour of food that may be lost due to exposure to light, air, moisture and temperature. variations.
4. Carbonating agent: used to provide carbonation to food.
5. Thickeners: used to increase the viscosity of food without substantially affecting other properties.

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FARHANISA BINTI GASPAL @ ABDUL (BN19110060)  

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FARHANISA BINTI GASPAL @ ABDUL (BN19110060)  

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Preservatives - prevent spoilage and keeps foods or drinks for longer time.

Stabilizers - to retain the physical characteristics of the food.

Thickeners - increase the viscosity of a solution or other mixture without substantially modifying its other properties.

Flavourings - to add stability and consistency in food or drinks.

Colourings - to make food more attractive, appealing and appetizing.

# data[].attributes.body
1. Sweetener - to add sweet flavor and replace sugar
2. Stabilizer - to stabilize the structure of food
3. Coloring - add color to the food to increase the appearance of food
4. Emulsifier - to prevent the separation of water and oil in food
5. Antioxidant - extend the shelf life of food

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Antioxidants – To avoid product from become rancid thus can prolong shelflife of food

Thickeners- Alter the texture of products

Colorings- To make products look attractive

Sweeteners – Act as sugar substitute to give food products sweet taste

Stabilizers - To increase stability and thickness by helping foods remain in an emulsion

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1. Monosodium Glutamate (MSG) - enhance flavour of the dish.
2. Sodium Nitrite - Prevent growth of bacteria in processed meat.
3. Artificial Sweetener - enhance sweetness of beverages especially.
4. Antioxidant - lengthen the shelf life
5. Food Coloring - to brighten the appearance of the food colour . Make the colour of the food more interesting

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Syaziyahtul Sorfina Binti Omar (BN19110028)

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Syaziyahtul Sorfina Binti Omar (BN19110028)

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Food ingredient classifications and their uses;

Antioxidant - help in extending the shelf life of food by preventing oxidation-related degradation or breakdown.

Colors - used to balance and enhance colors that occur naturally in foods

Emulsifiers - help form or maintain an emulsion in a food product by creating suspension

Preservatives - keep foods safe for consumption by helping to prevent spoilage and maintain their appearance, taste and texture

Stabilizer - help in preserving the physical consistency and structure of food products for a longer amount of time, extending their shelf life.

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1. Emulsifier - added in ice cream to create smooth texture and preventbthe seperation between oil and liquid.
2. Stabalizer - added in ice cream to prevent the formation of large ice crystal texture.
3. Sweetener - help in improving the flavour, viscosity and improve mouthfeel
4. Preservative - prevent spoilage, retain color, flavor and texture and extend shelf life of food.
5. Color - to make food more appealing and appetizing.

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1. Preservatives - To inhibit microorganisms growth in food and increases shelf life.
2. Colours - Add colour to make food more appealing.
3. Emulsifiers - Allow water and oil to mix together in food products.
4. Antioxidant - Help to protect food from breaking down due to oxidation.
5. Anti - caking agent - To prevent lump formation for easing packaging, transport, flow ability and consumption.

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Preservatives- Maintain food quality for a longer period thus increased shelf life such as antimicrobial effect, anti browning effect.

Colourings- Increase the attractiveness of the food products with the colour desired.

Sweeteners- Increases the sweetness of the food product that enhance the flavour of the food.

thickeners- Achieve the desired texture by increases its viscosity.

Nutritional additives- Adding extra nutrients to the food product such as vitamin C.

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1. Colouring -  to enhance the physical appearance of food products to create more appealing looks.
2. Flavouring - to improve the taste or smell of food.
3. Thickener - used to thicken sauces, soups, and puddings without altering their taste.
4. Preservative - to fight spoilage caused by bacteria, molds, fungus, and yeast.
5. Stabilizer - to help maintain or enhance their original texture, physical and chemical characteristics.

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Sarah Aisyah Binti Khurun Hizar (BN19110091)

# data[].attributes.subject
Sarah Aisyah Binti Khurun Hizar (BN19110091)

# data[].attributes.body
Five common food ingredient classifications and their uses are:

1. color - are used to balance and enhance colors that occur naturally in foods. They are also often used to give colorless food life, making them more enjoyable and attractive.

2. Emulsifiers - help form or maintain an emulsion in a food product by creating suspension. A common ingredient that serves as an emulsifier in a food is mustard in a vinaigrette.

3. Preservatives - added to foods to keep them safe for consumption by helping to prevent spoilage. Preservatives also help foods maintain their appearance, taste, and texture.

4. Thickener - improve the density of liquid food products like soups and sauces, contributing to consistency and texture.

5. Antioxidant -  help prolong the shelf-life of foods by protecting against deterioration or breakdown caused by oxidation.

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NURIN NABILAH - BN20110154

The 5 common food ingredient classifications and their uses.

1. Preservatives - increase the shelf life of the food product

2. Stabiliser - prevents oil & liquid seperation for uniform texture

3. Thickeners - Increase the viscosity of liquid food products

4. Colouring - change the colour of food to make it more appealing

5. Flavouring - to enhance the food flavour

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The top 5 most common food ingredient in our food are Colours , Sweetener, Thickener, Raising Agent and Stabilizer.

Colours
- To give more vibrant of colour spectrum to increase attractiveness of the food.

Sweetener
- Add sweetness to the food and to ensure the calorie from sugar is controlled.
- It also can be as sugar substitutes

Thickener
- increase the viscosity of the food texture

Raising Agent
- Increase the size of the dough or mixes to gives better result of bread texture.

Stabilizer
- Help the product ingredient to maintain its structure and increase their shelf life.

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Farra Ayunie Wafi Binti Azazmi (BN19110080)

# data[].attributes.subject
Farra Ayunie Wafi Binti Azazmi (BN19110080)

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1. Stabilizers - Increase structure of product for longer shelf life
2. Thickening agents - Increase viscosity of product
3. Flavorings - To add taste to foods
4. Preservatives - Added to food to prevent spoilage
5. Foaming agent - To reduce surface tension of liquid to form stable foam

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1. Antioxidant: Extend shelf-life of foods by preventing oxidation
2. Colouring: Enhance food colours
3. Gelling agent: Assist formation of gel
4. Sweetener: Add sweetness to food
5. Stabilizer: Maintain food structure and consistency

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NABILAH SAFWAH BINTI ADANAN (BN19110077)

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NABILAH SAFWAH BINTI ADANAN (BN19110077)

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Glazing agents give food products a protective coating on their outer surface, helping to protect from bacteria and extending shelf-life. They can also help to prevent water loss. Eg: arabic gum.

Humectants help to retain or prevent the loss of moisture in foods by joining and controlling water activity. Humectants also aid in increasing the shelf life of foods by lowering microbial activity. Eg: cellulose gum

Preservatives are added to foods to keep them safe for consumption by helping to prevent spoilage. Preservatives also help foods maintain their appearance, taste, and texture. Eg: Acetic acid

Raising agents increase the size of and air inside of a dough or batter, resulting in the often desired light, airy texture of breads and baked goods. Eg: carbonates

Antifoaming agents reduce the formation of foam in liquids. Antifoaming agents, also known as defoamers, are commonly made from silicates, which are derived from silicon, oxygen, and other minerals. Eg: mono- and di-glycerides

# data[].attributes.body
1. Thickeners
- increases the viscosity of a liquid

2. Preservatives
- to prevent the food spoilage caused by bacteria, molds and others

3. colourings
- to improve the appearance and colour of food

4. flavourings:
- to improve the taste and smell of food

5. antioxidant
- prevent oxidation of food

# data[].attributes.body
1. Colors - Used to balance and enhance colors that occur naturally in foods
2. Raising agent - Increase the size and air inside dough or batter to get airy texture of baked goods.
3. Thickener - Improve the density of liquid food products for example like soups and sauces.
4. Firming agent - To help foods maintain their crisp quality and strength and to extend shelf life.
5. Gelling agent - To enhance the texture of foods by improving its thickness through the formation of gel.

# data[].attributes.body
1. Antioxidants - Prevent the food, especially high fat content food from oxidize
2. Colouring - Enhance the appearance of food
3. Flavouring - Improve the taste and smell of food
4. Thickeners - To increase the viscosity of food to give a suitable mounth-feel
5. Stabilizer - To maintain the original texture and chemical properties of food

# data[].attributes.body
Five common food ingredient classifications are sweeteners, colors, anticaking agents, antioxidants and preservatives. Sweeteners add sweetness to foods, and are often a low to no calorie sugar substitute for sugars. Colors are used to balance and enhance colors that occur naturally in foods. They are also often used to give colorless food life, making them more enjoyable and attractive.  Anticaking agents help keep solid food free-flowing. Antioxidants help prolong the shelf-life of foods by protecting against deterioration or breakdown caused by oxidation. Lastly, preservatives are added to foods to keep them safe for consumption by helping to prevent spoilage.

# data[].attributes.body
1. Color - Balance and enhance colors that occur naturally in foods.
2. Emulsifiers - Create and maintain emulsions which help reduce food waste.
3. Antifoaming Agent - Reduce the formation of foam in liquids.
4. Flavor Enhancers - Improve taste by boosting flavor already present in food.
5. Stabilizer - Help food products maintain their structure for a longer period of time.

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Five (5) common food ingredient classifications are preservatives, stabilizers, thickeners, colorings and flavorings.
1. Preservatives - to prolong the shelf life of food by stopping the growth of bacteria and molds.
2. Stabilizers- to preserve food structure for example to prevent oil and water separation in mayonnaise.
3. Thickeners - increase the viscosity in food.
4. Colorings - to make food more attractive, appetizing and appealing.
5. Flavorings - to enhance the taste and aroma of food.

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1. Antimicrobial agent - used to kill or slow down microbial growth.
2. Antioxidant agent - used to inhibit the oxidative process in the foos products that cause rancidity.
3. Anti-enzymatic agent - used to prevent the enzymatic process in food that causes ripening process.
4. Food additive -  used to enhance shelf life and preserve nutrient value. Eg.
5. Flavouring - used to improve taste and flavour of the products.

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1. Colouring- provide appealing colour to the food and drinks
2. Thickener - increase the viscosity
3. Favouring- added and improve the taste of the food
4. Preservative- to get a longer shelf life
5. Emulsifiers- to prevent separation between oil and water

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1. Colourings (Enhance the appearance of the food)
2. Emulsifiers (Allow water and oil to mix together in an emulsion such as for mayonnaise)
3. Thickeners (Enhance the consistency and texture of liquid food products )
4. Antioxidants (Increase shelf life and prevent early deterioration)
5. Preservatives ( Prevents microbial growth and increase shelf life)

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1. Glazing agent - To protect from bacteria and extending shelf-life.
2. Foaming agent- To add gas to liquid or solid food leading to a change in texture.
3. Emulsifiers-  To create and maintain emulsions which can help reduce food waste and reduce calories and/or to replace fat.
4. Stabilizer- Helps to maintain the structure of food products for a longer period of time, adding to their shelf life and protecting their physical consistency.
5. Sweetener- To add sweetness to foods, and are often a low to no calorie sugar substitute for sugars.

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Five Ingredients
colourant- to make candies, syrups and deserts look more appealing in market.

flavourings- MSG added umami flavour in snack crackers as to enhance the meat-based taste such as chicken flavour.

leavening agent- to improves texture in breads and cakes by expanding the dough by the release of CO2

sweeteners- stevia sugar can act as nutritive sugar replacer to produce low calories food

antioxidant- antioxidant-fortified cooking oils can prevent rancidity and prolong shelf life

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5 Common food ingredient classifications:
- Thickener
improve the density of liquid food products

- Antioxidant
prolong the shelf-life of foods by protecting against oxidation

- Sweetener
add sweetness in foods

- Preservatives
help foods maintain their appearance, taste and texture

- Colorant
making foods more enjoyable and attractive

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1. Preservatives - makes the food last longer

2. Sweeteners - add sweetness to food without adding calories

3. Flavour enhancer - boost the specific flavour

4. Colour Additives - make the food more attractive and appealing

5. Stabilizer - produce uniform texture

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Antioxidants - prevents oxidation in fat

Colours - provides colour to increase food appeal

Sweeteners - gives artificial sweetness to food as an alternative to natural sweeteners, often used in smaller amount

Emulsifier - Facilitate mixture of oil and water

preservatives - Preserves food to extend its shelf life.

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Dk Nurmizan Syuhada Bt Ag Saad
BN19110104

1. Preservatives - prevent food spoilage from bacteria, molds, fungi or yeast

2. Sweeteners - add sweetness with or without the extra calories

3. Stabilizers and thickeners - produce uniform texture

4. Emulsifier - keep emulsified products stable and reduce stickiness

5. Flavor enhancers - enhance flavors already present in foods

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DECSYA OVINDER ANAK RAYANG (BN19110105)

1. Preservatives- Prevent food spoilage from microbial growth such as bacteria, molds and fungi
2. Sweeteners- Add sweet flavors with or without extra calories
3. Color Additives- Enhance color that occur naturally and provide color to colorless food
4. Stabilizers/Thickener- Gel formation and thickening agent to produce a uniform texture of food such as pectin and gelatin
5. Flavor Enhancors- Enhance flavors that is already present in food

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1. Colours - To enhance the appearance of food by giving colouring, mainly colourless food.

2. Preservatives - To prolong the shelf life of food by preventing spoilage and maintaining quality.

3. Sweetener - Act as a sugar substitute which is 0 calories and obtains the same level of sweetness as normal sugars by not raising blood sugar levels.

4. Antioxidant - To extend the shelf life of food which may cause spoilage or loss in quality due to oxidation.

5. Raising agent - Expand the size and volume of dough or batter by increasing the size and air volume inside.

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Siti Nur Nabilah Binti Hamdan (BN20110168)

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Siti Nur Nabilah Binti Hamdan (BN20110168)

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Anticaking agents: to keep solid food free-flowing

Colors: to balance and enhance colors that occur naturally in foods

Foaming agent: contributes to a whipped, foamy texture.

Flavor enhancer: to improve taste by boosting a flavor already present in food.

Emulsifiers: to create and maintain emulsions which can help to reduce food waste and reduce food calories.

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1. Anti-foaming agents

Reduces the surface tension of a solution or emulsion.

Prevents or reduces foaming.

2. Stabilizers

Maintain a uniform dispersion of 2 or more components.

3. Thickeners

Increase viscosity in food.

4. Gelling agents

Gives texture through formation of gel.

5. Acidity regulatory

Controls acidity or alkalinity of food.

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i) Thickener - To improve the density of liquid food products like soups and sauces, contributing to consistency and texture.

ii)Gelling agents - To enhance the texture of foods by improving its thickness through the formation of a gel.
iii) Flavor enhancers - To improve taste by boosting a flavor already present in food.

iv)  Firming agents- To help foods maintain their crisp quality and strength.
v)Raising agents - To increase the size of and air inside of a dough or batter, resulting in the often desired light, airy texture of breads and baked goods.

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1. Preservative - Improve shelf life of food
2. Thickener - Increase viscosity of liquid food
3. Colourant - Improve appearance of food
4. Emulsifier - Mix two substances that typically separate (oil and water)
5. Flavouring - Improve taste and smell of food

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Preservatives: used to prevent the growth of microbes and fungi, which will increase the shelf life of food products; e.g., sodium benzoate, sodium metabisulphite.

Stabilisers: used to prevent the separation of the two phases (hydrophilic and hydrophobic components) in food products; e.g., carrageenan, agar.

Colouring agents: used to provide colours in food products; e.g., ago dyes.

Flavouring agents: used to provide flavours in food products; e.g., limonene, vanillin.

Thickeners: used to increase the viscosity of food products; e.g., starch, glycerol.

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The food ingredients classifications and their uses:

1. Preservatives - Prolong shelf life and prevent spoilage.

2. Stabiliser - Maintain and improve the texture of the food.

3. Thickeners - To thicken the sauces or soups without altering the taste of food.

4. Colouring - To improve the colour of food to be more attractive to consumer.

5. Flavourings - To enhance or change the base taste of the food.

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Thickener
- Improve the viscosity or density of liquid food products

Antioxidant
- Help in lengthen the shelf-life of foods by prevent it undergoes oxidation

Preservatives
- Keep the food safe for consumption to prevent them from spoilage

Colour
- Balance and enhance colour, make it more attractive, increase the appearance

Flavor Enhancer
- Improve the taste by enhance the originality flavor from the present food.

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1. Sweeteners - to provide sweetness and enhance the flavor
2. Emulsifiers - to prevent separation of immisicbles phases (oil and water)
3. Leavening agent - promote rising of baked goods
4. Humectant - Retain moistures
5. Firming agents - Maintain crispnes and firmness

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Iffah Kamilah Bt Md Suhaini (BN19160212)

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Iffah Kamilah Bt Md Suhaini (BN19160212)

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1. Antifoaming agent : Help reducing foaming in liquids, and it's usually use in beverage manufacturing.
2. Gelling agent : Use in improving texture of gel.
3. Sweetener : Use to add sweetness to food such as candy and jams.
4. Thickener : Use to improve density of food product such as sauces.
5. Emulsifier : Use to maintain an emulsion by creating suspension in food products.

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Name : Muhammad Naufal Qaweim Bin Rushdy (BN20110144)
1) Colourings (Eg : Sunset Yellow,Tartrazine)
- To enhance the colour of the food and make the food more appealing

2) Preservatives (Eg : Sorbic acid, Calcium propanoate)
-To prevent microbial growth and enhance the shelf life of food

3) Emulsifiers (Eg: Lechitins,Sodium alginate)
- To allow mixture of oil and water

4) Sweeteners (Eg : Aspartame)
- To adds sweetness to food or use as sugar replacer

5) Flavouring
- To enhance the flavour to the food

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1.Emulsifier-stop fats from clotting together.
2.Colours-enhance or add color.
3.Antioxidants-prevent food from oxidizing or going rancid.    4.Sweeteners-increase the sweetness
5. Food acids-maintain the right acid level

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5 common food ingredients:
1. colouring : enhance the physical appearance of food products to create more appealing looks.
2. flavouring : provide or improve taste of food products.
3. stabilizer : prevent separation of oil and water in food products.
4. preservative : provide longer shelf life of food products.
5. antioxidant : prevent oxidation that may decrease shelf life of food products.

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(SHERLENE TRACY(BN20110146))
1. PRESERVATIVES( preservatives are used to preserve the food especially it is important for the import and to keep the food in longer shelf life)
2.COLOURINGS( colourings are used to make the food more appealing and it is a part of presentation of the food to attract customers.)
3. STABILIZERS(stabilizers agents are to avoid any separations of food components in a product)
4.THICKENERS( thickeners are used to improve the texture and the viscosity of a food to make it more appealing)
5. FLAVOURINGS( flavourings are added to the food to make the product have the flavours since the food need to be preserve and keep for long time.)

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NURINSYIRAH MUZAFAR BINTI AZMAN BN20160177

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NURINSYIRAH MUZAFAR BINTI AZMAN BN20160177

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1. ANTICAKING AGENTS
- help keep solid food free-flowing
- helps to absorb both oil and water to reduce salt particles from clumping together.

2. ACIDITY REGULATORS
- help control the pH of a food to prevent it from becoming too acidic or alkaline.

3. ANTIFOAMING AGENTS
- reduce the formation of foam in liquids.

4. ANTIOXIDANTS
- help prolong the shelf-life of foods by protecting against deterioration or breakdown caused by oxidation.

5. CARRIERS
- dilute, dissolve, and disperse food additives, nutrients, enzymes, or flavorings to make them easier to use while not affecting their function in the finished food.

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1. Food additive: to enhance shelf-life, improve, or preserve the nutrient value

2. Coloring: to make food more appealing and appetizing

3. Flavoring: to improve the taste or give specific flavor to foods

4. Thickener: to increase viscosity of sauces

5. Antioxidant: to prevent rancidity of foods

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Food ingredient classifications and their uses.
1. Antioxidant -  It help prolong the shelf-life of foods by protecting against deterioration or breakdown caused by oxidation.
2. Colors - It is used to balance and enhance colors that occur naturally in foods.
3. Emulsifiers - help form or maintain an emulsion in a food product by creating suspension.
4.  Stabilizer - help food products maintain their structure for a longer period of time, adding to their shelf life and protecting their physical consistency.
5. Sweetener - used in small amounts to intensify or to obtain the same level of sweetness as regular sugars, without raising blood sugar levels.

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emulsifying agent : stabilizes emulsion
anti-caking agent : prevent lumps formation
anti-foaming agent : prevent foam formation
acid regulator : increase acidity of food
colouring : provides colour to food

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Color - balance and enhance colors that occur naturally in foods. Often used to make food more enjoyable and attractive

Emulsifier-help form or maintain an emulsion in a food product by creating suspension.

Sweetener - add sweetness to foods, and are often a low calorie sugar substitute for sugars.

Stabilizers- help food products maintain their structure.

Antioxidants- help prolong the shelf-life of foods by protecting against deterioration or breakdown caused by oxidation

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Thickeners - Improve density of liquid food products, contributing to consistency and texture

Sweeteners - Added as a sugar substitute to obtain the same level of sweetness as if adding sugar to not increase blood sugar levels

Glazing agent - Give food products a protective coating on the surface, helping to protect from bacteria and extending shelf-life

Firming agent - Help food maintain their crisp quality and strength

Humectant - Helps prevent moisture loss by joining and controlling water activity

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Flavourings – Providing a specific flavour to the food product.

Stabilizers- Increase and stabilizing the structure of a food to retain its physical characteristics.

Sweeteners – Replace the use of sugar where some artificial sweeteners provide lower calories.

Colourings – Provide a more appealing colour of food to attract consumers.

Antioxidant – Usually used in high fat products where preventing oxidation of fat (causing rancid) and extend the shelf life of product.

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1. Thickener - enhances the consistency and texture of liquid food products such as soups and sauces.

2. Sweetener - sugar substitutes that add sweetness to foods. Sweeteners are commonly used in soft drinks, canned foods, and dairy products.

3. Stabilizer - prolongs the shelf life and protects the physical consistency of food products by stabilizing their structure.

4. Preservative - used to keep food safe by preventing spoilage. It can ensure that foods remain edible, tasteful, and textured.

5. Colour - enhances the natural colours of foods by balancing them.

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sweetener
adds sweetness to the food

carbonates
increase size of dough

colourant
enhance colours in food

antioxidant
increase shelf life of food

Enzymes
improve taste

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1. Acid regulator- help to preserve the original taste and color of the food and contribute to its healthiness through the pH control

2. Emulsifiers-form and stabilize oil-in-water emulsions
3. Antioxidant - prolong shelf life of food
4.Firming agent - strengthening the structure of the food and preventing its collapse during processing.
5. Colourant- enchance the colour of food